CANNING APPLE PIE FILLING
This simple recipe for home canned apple pie filling lets you put up everything you need to fill a pie in a hurry. Apple pie filling is also great on pancakes, over cheesecake or in cookie bars.
Provided by Ashley Adamant
Time 1h30m
Number Of Ingredients 8
Steps:
- Prepare a water bath canner, canning jars and lids.
- Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
- In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
- Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
- Add in the hot blanched apple slices and stir to incorporate them.
- Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
- Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
- Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).
Nutrition Facts : ServingSize 1 Servings
BEST EVER HOMEMADE APPLE PIE FILLING
Steps:
- In a large saucepan, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg until blended. Add in the water and bring to a boil over medium-high heat.
- Carefully add the apples to the boiling sauce mixture and reduce heat to medium-low. Simmer the apples in the sauce, stirring occasionally to prevent burning, until apples are tender and sauce has thickened, about 10 minutes.
- Remove the apple pie filling from the heat and stir in the salted butter. Let the mixture cool for about 10-15 minutes before transferring to a Mason jar or resealable container to store, or use it immediately to bake a pie. Apple pie filling can be stored airtight in the fridge for up to 2 weeks.
HOMEMADE APPLE PIE FILLING
Homemade apple pie filling makes fall pie baking a snap and tastes so much better than store-bought!
Provided by Annalise
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
- Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
- Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
- Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
- Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
- Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
- To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.
Nutrition Facts : Calories 1058 kcal, Carbohydrate 273 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 12 g, Sugar 251 g, ServingSize 1 serving
APPLE PIE FILLING WITH CLEAR JEL
From Penn State, this pie filling is a favorite in our house. Prepping apple pie filling is messy and time consuming, so if I'm going to do it, I want to make a bunch! This recipe is a favorite in our house. I'm posting the ingredients per quart, to make it easy to scale up as needed.
Provided by dianegrapegrower
Categories Pie
Time 45m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
- Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
- Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.
APPLE PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 55m
Yield 8 quarts of filling
Number Of Ingredients 6
Steps:
- Bring sugar and 6 cups water to a boil in a large kettle.
- Mix Clear Jell with cold water and slowly add to sugar mixture as it's boiling.
- Stir and boil until thick and clear.
- Remove from heat and add cinnamon.
- Pour over apples and mix well.
- Fill clean quart jars.
- Leave at least 1 inch space in top of jars or they will run over.
- Put lids on and process 35 minutes in boiling water.
- Or in pressure canner for 13 minutes with 5 pounds pressure.
Nutrition Facts : Calories 874.5, Fat 0.7, SaturatedFat 0.1, Sodium 8.1, Carbohydrate 227.4, Fiber 9.5, Sugar 213.8, Protein 1
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